Want a sweet treat sure to brighten any day? These raspberries and cream brownie trifles are the perfect dessert for serving up at a backyard BBQ or post dinner party. We layer fresh raspberries with whipped cream and cubes of from-scratch brownies into skinny glasses for a presentation-worthy dessert that preps up in just 20 minutes! The best part? We sneak espresso powder into the brownie batter for a hint of coffee flavor and a slight pick-me-up! If you’ve given this trifle a try, comment below to let us know.
Want to cut that tray of brownies into perfect cubes to make these trifles even more eye-catching? The fix: Tear off two sheets of foil a little longer/wider than the pan, lay one on the bottom of the pan and cross the other in the opposite direction; add batter and bake. Once cool, use the foil “handles” to lift the bar out in one piece, which allows for neater slicing.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- melted
- melted
- 1/2 c. sugar
- 2 eggs
- 1 tbsp. vanila extract
- 1 c. flour
- 2 tsp. baking powder
- 1 tbsp. instant espresso powder
- 1/4 c. mini chocolate chips
- 2 c. whipped cream
- 1 pt. raspberries
Instructions
PrintHeat oven to 325ºF.
In large bowl, whisk butter, chocolate, sugar, eggs, and vanilla extract. Whisk in flour, baking powder, and espresso powder until fully incorporated. Fold in mini chocolate chips.
Pour batter into parchment-lined 8" square pan; bake 25 min. or until done. Let cool. Cut into 1" squares.
Layer brownie squares with whipped cream and rasberries in shooter glasses, alternating layers. Garnish with additional mini chocolate chips, if desired.
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